VEGAN MUSHROOM GRAVY
Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.
Provided by Julie | The Simple Veganista
Categories Side
Time 50m
Number Of Ingredients 6
Steps:
- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
- Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
- Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
- Makes about 4 cups.
- Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg
VEGAN MUSHROOM GRAVY
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
- Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g
VEGAN MUSHROOM GRAVY
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.
Time 20m
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
- Add 1/4 cup of the broth to the pan to prevent onion from burning.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
- Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
- Add wine and cook 1 minute, stirring constantly.
- Stir in remaining 2 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
- Add mixture to the skillet, whisking constantly to make sure paste dissolves.
- Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.
Nutrition Facts : Calories 35 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 6 grams, Protein 2 grams
MMMMM...MUSHROOM GRAVY (VEGAN)
I made this a few weeks ago to go with a veggie loaf - and I could have eaten the entire batch myself....so good! Took it to a family dinner, where there was one gravy for the meat eaters, and this one for the non. My SIL referred to it as the "lumpy" one. Well, yes, it's a bit chunky with all the delicious mushrooms. It made enough to freeze a cup or so for future use. If you're preparing in advance it does get quite thick, so just thin out with some wine or more stock when the time comes to use it. This is from 'Vegan a Go Go'.
Provided by magpie diner
Categories < 30 Mins
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Over medium-high heat saute the mushrooms in the margarine until soft.
- Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
- Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).
VEGAN MUSHROOM MAKE-AHEAD GRAVY
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.
Provided by Melissa Clark
Categories sauces and gravies
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams
MUSHROOM GRAVY
I came up with this after failing to find a mushroom gravy in any of my cookbooks that I could use for a recipe I tagged
Provided by LizAnn
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In medium saucepan, melt butter over a med-high heat till golden brown.
- Add mushrooms and onions; Sautee till tender. Add wine; cook 30 sec.
- In a 1-cup liquid measuring cup, mix flour and 2 Tbs. water till smooth.
- Stir in the rest of the ingredients adding water last and enough to reach the 1-cup line; Stir into mushroom mixture
- Add another 1/2 cup water to pot.
- Turn on high and stir and cook till bubbly; Cook one more minute then remove from heat
- Uses:
- May be used in recipes calling for mushroom gravy or as a gravy for meats or mashed potatos or whatever else you can think of!
Nutrition Facts : Calories 98, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 360.4, Carbohydrate 9.5, Fiber 0.7, Sugar 1.6, Protein 2.2
AMAZING VEGAN MUSHROOM GRAVY
Make and share this Amazing Vegan Mushroom Gravy recipe from Food.com.
Provided by thesinglebite
Categories Vegan
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
- In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast. Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
- If desired, the gravy can pureed either in a food processor or with an immersion blender.
Nutrition Facts : Calories 25.1, Fat 0.3, Sodium 2.4, Carbohydrate 4.7, Fiber 1, Sugar 0.3, Protein 1.8
SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)
Adapted from a recipe found at http://www.grouprecipes.com/103768/vegan-swedish-meatballs.html. That one uses a whole 2 cups worth of soy creamer...granted, that would make it deliciously creamy, I tried to lighten that up a bit (you could adjust the broth-creamer ratio as you wish). I also changed the meatballs up by using TVP instead of a packaged sausage product which we just can't find where I live.
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
- Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
- Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
- Put your oven on to 350 degrees.
- Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
- In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
- Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
- Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.
Nutrition Facts : Calories 319.2, Fat 21.2, SaturatedFat 4.7, Cholesterol 17.6, Sodium 353.9, Carbohydrate 26.3, Fiber 3.8, Sugar 3.2, Protein 8
MMMM MUSHROOM GRAVY
Load your mashers with taste...not with guilt! A scrumptious gravy recipe of the realage webbi....it being so healthy is simply a plus ;)
Provided by natsxox
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
- Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
- Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
- Season with pepper.
- If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
- Enjoy hot.
Nutrition Facts : Calories 33.9, Fat 1.7, SaturatedFat 0.2, Sodium 378.8, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 1.3
VEGAN MUSHROOM GRAVY
Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared
Provided by Good Food team
Time 25m
Number Of Ingredients 7
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
- Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
- Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
- Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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